Author:
Tovar Beatríz,García Hugo S.,Mata Miguel
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Reference22 articles.
1. Toivonen PMA, DeEll JR (2002) Physiology of fresh-cut fruits and vegetables. In: Lamikanra O (ed), Fresh-Cut Fruits and Vegetables. New York, USA: CRC Press, pp 91–123.
2. Watada AE, Ko NP, Minott DA (1996) Factors affecting quality of fresh-cut horticultural products. Postharvest Biol Technol 9: 115–125.
3. Tovar B, García HS, Mata M (2001) Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration. Food Res Int 34(2–3): 207–215.
4. Seymour GB, N'Diaye M, Wainwright H, Tucker GA (1990) Effects of cultivar and harvest maturity on ripening of mangoes during storage. J Hortic Sci. 65(4): 479–483.
5. Medlicott AP, Thompson AK (1985) Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var. Keitt) by high performance liquid chromatography. J Sci Food Agric 36(7): 561–566.